Harissa chicken with herbed couscous

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olive magazine

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Recipe by olive magazine

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1. Mix the harissa with half the lemon juice, 1 tbsp coriander and some salt and rub it all over the chicken. Lay it flat on a baking sheet and grill for 4-5 minutes on each side or until cooked through.
2. Meanwhile, put the couscous in a bowl, add a cupful of boiling water, cover and leave for 5 minutes. Mix in some seasoning, the rest of the lemon juice and coriander, the mint and the butter beans. Serve the chicken with the couscous.

Per serving

418 kcalories, protein 45.7g, carbohydrate 46.7g, fat 6.8 g, saturated fat 2.1g, fibre 0g, salt 0 g

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• Food

  09 November 2007

  Food rated this recipe

  

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• Billy

  20 November 2007

  Billy commented on this recipe

  I find that a chicken stock cube in the boiling water for the couscous works well.

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• lisabray19

  24 May 2008

  lisabray19 rated and commented on this recipe

  

  We loved it, the chicken had such a great flavour.

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• Jen

  11 November 2008

  Jen rated and commented on this recipe

  

  This was so easy and so tasty - have used chicken breasts as well as thighs and it works well on both

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Ingredients

• 2 tsp harissa , you'll find in with the spices
• 1 lemon , juiced
• small bunch coriander , chopped
• 4 skinless chicken thigh fillets
• 1 small cupful couscous
• small bunch mint , chopped
• 200g tin butter beans , rinsed and drained

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat

Ingredients

• 2 tsp harissa , you'll find in with the spices
• 1 lemon , juiced
• small bunch coriander , chopped
• 4 skinless chicken thigh fillets
• 1 small cupful couscous
• small bunch mint , chopped
• 200g tin butter beans , rinsed and drained

Per serving

418 kcalories, protein 45.7g, carbohydrate 46.7g, fat 6.8 g, saturated fat 2.1g, fibre 0g, salt 0 g

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